Chefsteps Mayo nº4 ingredient doubt

I live in Brazil, bought the burguer class and I'm looking for the ingredient (liquid soy lecithin) however, only found the emulsion.

So I wonder:

What is the difference between them?

Can I use the emulsion in the Chefsteps Mayo nº4 recipe?

Thank you.

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Comments

Matt_67991

Do you have more information on the product, like a link or a picture of it? It should be a thick liquid. It's also optional in the recipe, and just increases the stability of the emulsion.

Rafael_Malucelli_58747

It's very thick! and brown colored, a list below the description of the seller and a picture.

thanks!

"The Soy Lecithin Emulsion is a fatty substance derived from soybeans, rich in inositol and choline phosphorus. Has the property of lowering the concentrations of cholesterol and triglycerides in the blood, prevent arteriosclerosis, stated this way in weight loss and improved circulation regimes.

Soya lecithin emulsion gives better mixing the ingredients (flour, sugar, fat, yeast, etc.) ensuring uniformity and elasticity to dough, facilitating its processing.

The emulsion Lecithin:

- Improves the end result of their revenues.

- Increases the life of the product.

- Facilitates the preparations.

- Contains choline, omega 3 and omega 6.

Suggested Use:

Each tablespoon of soy lecithin egg emulsion replaces one egg or should be used between 1 and 2% lecithin on the weight of flour used in the recipe. "

Rafael_Malucelli_58747

Can you help me?

Matt_67991

That looks like the stuff to use.

Rafael_Malucelli_58747

Same proportion of regular liquid soy lecithin?